Chalkboard Sugar Cookies

These adorable Chalkboard Sugar Cookies make for a fun back to school treat! Tuck them into lunch bags or gift some to your favourite teacher.

Chalkboard Sugar Cookies

Yields: One dozen decorated cookies

Ingredients:

Your favorite recipe for sugar cookies (we used an instant mix)
4-5 oz. black fondant
1-2 oz. white fondant
½ stick butter, softened
1 cup confectioners’ sugar
1 tbsp milk

Directions:

Line a baking sheet with parchment paper and set aside. Preheat oven according to sugar cookie recipe’s directions.

Prepare sugar cookies according to recipe and use a 3-inch circular cookie cutter to cut out one dozen circles.

Place each cookie on lined baking sheet and bake according to recipe’s directions.

Allow for the cookies to cool completely before decorating.

Roll out black fondant until it’s about ¼ of an inch thick.

Using the same circular cookie cutter, cut out one dozen fondant circles. Press one on each cookie.

Divide white fondant into 12 spheres, about 1/3 of an inch in size.

Roll out the white fondant spheres into cylinders, about one inch long. Set aside.

In a large bowl, mix together butter, icing sugar and milk with an electric mixer. Start on slow speed and increase to high.

Once ingredients are well-combined, scoop buttercream into a piping bag with a round icing tip.

Add some frosting on each white cylinder and place one on every cookie – these will act as the “chalk.”

On each cookie, frost the letters “a b c.” Serve and enjoy!

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Chalkboard Sugar Cookies

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Ingredients

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• Your favorite recipe for sugar cookies, we used an instant mix
• 4-5 oz. black fondant
• 1-2 oz. white fondant
• ½ stick butter, softened
• 1 cup confectioners’ sugar
• 1 tbsp milk

Instructions

1. Line a baking sheet with parchment paper and set aside. Preheat oven according to sugar cookie recipe’s directions.
2. Prepare sugar cookies according to recipe and use a 3-inch circular cookie cutter to cut out one dozen circles.
3. Place each cookie on lined baking sheet and bake according to recipe’s directions.
4. Allow for the cookies to cool completely before decorating.
5. Roll out black fondant until it’s about ¼ of an inch thick.
6. Using the same circular cookie cutter, cut out one dozen fondant circles. Press one on each cookie.
7. Divide white fondant into 12 spheres, about 1/3 of an inch in size.
8. Roll out the white fondant spheres into cylinders, about one inch long. Set aside.
9. In a large bowl, mix together butter, icing sugar and milk with an electric mixer. Start on slow speed and increase to high.
10. Once ingredients are well-combined, scoop buttercream into a piping bag with a round icing tip.
11. Add some frosting on each white cylinder and place one on every cookie - these will act as the “chalk.”
12. On each cookie, frost the letters “a b c.” Serve and enjoy!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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